Wheat and Oat Bread

New favorite bread here!  Oats, whole wheat, no white sugar, and wonderful flavor.  Plus with only 1 Tbs of oil for the whole loaf and it earns the name Healthy in our house.

Day one is was moist and dense - great for soups or sandwiches. Day two it's still good, and is great for toast.

How do those whole rolled oats disappear like this?  So mysterious.

Wheat and Oat Bread (adapted from Spark Recipes)

• 1 1/4 c. warm water
• 1 Tbs olive oil (I used extra virgin)
• 1/3 c. honey
• 1 tsp salt
• 1 c. rolled oats
• 2 c. whole wheat flour (I use 1 c whole wheat white & 1 c regular whole wheat for best results)
• 1 c. bread flour
• 1 1/2 tsp. bread machine yeast

Put ingredients in bread machine according to manufacturer's instructions (for me it's wet ingredients, salt, then dry ingredients with yeast on top).  Set to dough cycle.  After cycle finishes, remove dough, form loaf and place in a sprayed bread pan.  Cover very loosely with plastic wrap that's also been sprayed with cooking spray and allow to rise in a warm place until doubled (30 minutes in a warm oven is perfect, I've found that this bread can over-rise which changes its consistency). Bake at 350 degrees for 30 minutes.

Also makes fab rolls or crescents.